Roasted Fall Harvest Soup Recipe

• 3 large firm apples, cubed
• 1 medium red onion, chopped
• 1 tablespoon fresh ginger, minced

• 1½ teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ½ teaspoon ground cloves

• ½ teaspoon allspice

• 2 tablespoons coconut oil, melted

• Sea salt and black pepper, to taste

• 4-5 cups vegetable broth, preferably organic, divided

Instructions

1. Preheat the oven to 400°F and line a large baking sheet with a piece of parchment paper or a silicone baking mat. Set aside.
2. Combine butternut squash, apples, red onion, ginger, cinnamon, nutmeg, cloves, allspice, and melted coconut oil in a large bowl. Season with salt and black pepper, to taste, and toss to combine.
3. Spread seasoned butternut squash mixture onto prepared baking sheet and spread into a single layer.
4. Place in preheated oven and roast until squash is fork tender, approximately 25-30 minutes. 
5. Remove from the oven and let cool slightly before transferring one quarter of the roasted veggie mixture to a high-powered blender.
6. Add one cup of vegetable broth to a container and blend until smooth. Add a little more broth, if necessary, to reach the desired consistency. 
7. Transfer the puree to a large soup pot and repeat the process with remaining vegetables and vegetable broth.
8. Turn heat to medium and cook, stirring frequently, until soup is heated through, approximately 5-10 minutes. 
9. Remove from heat and adjust seasonings, as desired, before serving. Enjoy!